What salad would you make?

[Anonymous]

Friends are making short ribs in a cream mushroom sauce, and a butternut squash gratin. That sounds very rich, so I want to bring a salad that is light, or acidic, or fruity. Thinking of orange and fennel, or a simple arugula with lemon vinaigrette but open to suggestions, preferably without cheese.

[Anonymous]

Just baby gems in a vinaigrette.

[Anonymous]

I posted in the other thread but Via Carota’s insalata verde is perfect for this.

https://cooking.nytimes.com/recipes/1020223-via-carotas-insalata-verde?unlocked_article_code=1.-08.3m32.T6bXoW98QvLO&smid=ck-recipe-iOS-share

[Anonymous]

Arugula in lemon vinaigrette would be perfect. Agree it’s pretty rich so something light and green would fit great.

[Anonymous]

I like all of the suggestions. I wouldn't do orange and fennel.

I'm making short ribs for Christmas Eve but mine will be in a red wine reduction. Serving with garlic mashed potatoes and sauteed haricot verts.

[Anonymous]

Do a mixture of arugula, endive, and radicchio, sprinkled with pomegranate arils. This looks festive and is bitter and bright. Lemon vinaigrette or a red wine vinaigrette would go well.

[Anonymous]

Anonymous wrote:Arugula in lemon vinaigrette would be perfect. Agree it’s pretty rich so something light and green would fit great.

Add some pomegranate seeds!

[Anonymous]

Spring mix with dried cranberries pepitas and balsamic vinaigrette

[Anonymous]

Endive, apple and walnuts with lemon vinaigrette and blue cheese on the side. Super easy.